Fresh water, which can be eaten, is especially appreciated all over the world. The share of fresh water is no more than 3% of the entire world ocean. Its reserves are found in rivers and freshwater lakes. But most of the fresh water is concentrated in glaciers and polar massifs.
What are the Types of Water?
In cooking, only fresh water is used, but it is also different. If we talk about cooking, then boiled, filtered, melted, bottled, mineral and others are used. Dishes such as soups, broths, sauces, pickled and stewed products, most desserts and side dishes are impossible without it. Water is the basis for any drink. It is used for cooking, stewing, steaming, pickling, soaking and other active actions in the kitchen.
How to use Water in Cooking?
Regardless of the fact that the formula of water is the same everywhere, each variety differs in its own chemical composition. Many cooks prefer to defend water. If the water will stand for about 8 hours, then all harmful substances will settle from below, and only 30% of the water is used in cooking. Filtered water is considered to be the most useful, but do not forget to replace the cleaning system in a timely manner. There are salts in bottled water, and therefore it is perfect for use in domestic conditions. Distilled water is not used in cooking, as it is “empty” and has no useful properties.
What Does the Water Taste Like?
Pure water has no taste, however, there is almost no taste in nature. Thus, the taste of water is given by various impurities that are part of the water. The specific taste will depend on the source and the area of water extraction, and it may also have a different degree of severity. In addition, the taste of water depends on the state of the body.
I suggest you try a delicious salad in the Mediterranean style – fried golden potatoes, slices of fleshy ripe tomatoes, pickled crispy onions, salted smoked ham and mustard dressing. That’s how it is in the Mediterranean style causes me some doubts personally, but it is positioned in a Moscow restaurant. I didn’t argue because it was incredibly delicious. Just tweaked, polished to your liking and it turned out perfectly! I recommend it as a full-fledged delicious dinner. And for the arrival of unexpected guests, the salad is good.
Profiteroles are traditional French pastries with a wide variety of fillings. I offer you my own version of profiteroles with the addition of spelt flour, Provencal herbs and the original filling of soft cheese.
I want to offer you a simple, but nevertheless delicious snack for the festive table. Mini profiterole in such eateries is ideal for a buffet table or as an aperitif. From this amount of ingredients, about 50 mini-puffs with stuffing are obtained.
I want to share with you my brownie recipe, it differs in cooking technology from the classic and without the addition of chocolate. Take a look, maybe this recipe will suit you.
Our love for brownies began with this recipe. Once during Lent, I cooked them according to a recipe found on the Internet. Since then, I have been baking regularly and not only in the post. Fortunately, frozen berries are available at any time of the year. The recipe does not use nuts, bananas, dates, beets. It turns out something brown with a moist middle. The use of a currant mixture is not necessary. I baked it with black and red currants and blueberries. It turns out very tasty.
To be honest, I doubted whether it was worth posting a recipe, but these brownies need to be tried. The recipe is perfect for those who follow the figure.
Bird’s Milk brownie cake is a delicate, airy, elastic souffle between two chocolate brownie cakes, poured on top with delicious chocolate-nut glaze. The Bird’s Milk cake is perfect for tea and coffee.
After listening to delicious stories about overseas treats on foreign trips, such a salad was born. Very tasty, spring-like, bright! Union of Europe and Asia. For the speed of cooking, even more intense taste and aroma, I discovered a mixture of bulgur with mushrooms and spices.
